Ingredients

• 2-3 boneless chicken breasts
• 2 yellow onions, chopped
• 4-5 cloves garlic, chopped
• 1 tablespoon olive oil
• 1 (8-ounce) can tomato paste
• 1 (16-ounce) can tomato sauce
• 2 chipotles in adobo sauce, seeded and chopped
• 1 tablespoon worcestershire sauce
• 1 teaspoon ground cumin
• 1/2 cup packed brown sugar
• 1/2 teaspoon seasoning salt
• 4 sourdough rolls
• Fresh cilantro

Directions

1. Lightly brown the chicken, onion, and garlic in the olive oil

2. In a medium-sized bowl, mix the remaining ingredients, except for the cilantro

3. Place the chicken mixture in the slow cooker and top with sauce

4. Cover and cook on low for 5 to 6 hours, or until the chicken is cooked through

5. Remove chicken and shred with a fork

6. Open each sourdough roll and place on individual plates

7. Divide the shredded chicken equally over the 4 open rolls

8. Top with sauce and, if desired, garnish with cilantro

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